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Provencal shrimp

Provencal shrimp


Saute onion, celery, hot pepper and garlic (all finely chopped) over high heat, stirring occasionally for ~ 5 minutes.

Add the tomatoes, wine, chopped anchovies, peel and orange juice. Season with pepper and salt (less or not at all, if the anchovy is very salty). Leave on the right heat, half covered with a lid for ~ 12 minutes.

Meanwhile, temper the rice, add the hot water (about 3 times the volume of the rice) and the saffron strips. Boil for 10-15 minutes until the grain is hard.

After the sauce has boiled enough, add the well-washed shrimp. I used unpeeled shrimp and left them on the fire for 10 minutes, if you use peeled shrimp leave them for only 5 minutes. I thought they are made much better whole and the sauce will come out much better. Serve hot on a bed of rice and garnish with basil leaves.

Good appetite!


Ingredients / Variations

This recipe uses noodles with eggs that you can buy fresh at grocery stores (often found next to tofu) or dried. If you do not have it at hand, spaghetti will work very well.

PRAWN Use raw, cleaned and peeled medium-sized shrimp with the tails removed. If using frozen shrimp, pass under cold water to thaw before adding to the pan.

vegetables The mixture of fresh salad, red peppers and yellow peppers adds a color to this dish! Try zucchini, corn, chopped spinach or mushrooms to mix a little!

S.O.S It's so easy to do! Soy sauce, hoisine, brown sugar and sesame oil are mixed with water to create this sweet and salty sauce!

Optional charts: Try chopped peanuts, fresh bean sprouts, chopped basil or coriander and a splash of red pepper flakes! Don't forget the sambal or sriracha for a spicy shot!


Pan-fried shrimp, recipe

In just a few minutes, the shrimp turns into an excellent recipe that will delight everyone around the table! For this delicacy we will need fresh shrimp, but it goes well with frozen shrimp, so let's not waste time in the kitchen!

For ingredients we will need:

  • 700 gr shrimp
  • 4 tablespoons olive oil
  • Fresh parsley
  • Black pepper
  • Salt
  • 50 ml White wine
  • 2 Garlic puppies

Isn't it easy to get started? I can already smell the intoxicating smell & # 8230.mmm these shrimp in the pan!

Clean the shrimp, first remove the head, then the shell if you have them ready, and better, if they are frozen, defrost them. Wash them well and drain them a little on a paper towel.

Put 4 tablespoons of olive oil and garlic cloves in the pan. Add the shrimp and let them fry over medium heat for 4-5 minutes, chewing with a wooden spoon. Add a little white wine, salt, black pepper, as you prefer, and let them fry for another 4-5 minutes, covering the pan with a lid. When they are ready, press the parsley shrimp, we can add lemon and, voila, Lust!


Shrimp shrimp or & quotCrisps & quot

Non-woven shrimp cakes (also called "shrimp biscuits") are cheap to buy. They come in a colorful box and can be found at most Asian / Chinese / Vietnamese food stores.

Choose between simple ones (they are natural white, like the ones used in this recipe) or colored chips (they have a mixture of colors - white, pink, yellow, blue, etc.).

Pour the cooking oil into a pan or wok.

Shrimp chips can be made in 2 ways: fried or microwave. For microwave chips: Simply place some chips on a plate and microwave for 20-30 seconds, until the chips & quotse swell & quot. While this is a quicker and easier method than frying, sometimes not the whole chip will be cooked properly. As with popcorn, I personally prefer the traditional fried method (despite the extra calories).

To fry the chips: Pour about 3/4 to 1 cup (or about 1/2 inch to 1 inch deep) of cooking oil into the bottom of a skillet or small skillet. Olive oil can work well or any oil that has a high temperature. smoking point (here, I use grapefruit oil).

Heat the oil.

Place wok / panin on medium heat. The oil is ready when it begins to form "snake-like" lines "that move at the bottom of the tray.

If you are not sure if the oil is hot enough, leave a chip in the tray. If it immediately starts to sizzle and "open", the oil is ready. If nothing happens, the oil is not hot enough.

Add the chips and wait for them to & quotse open & quot.

When the oil is hot, reduce the heat to medium. Now, start adding chips, 2-4 at a time. You will see the "open" chips, almost like flowers. Note: you have your claws ready, because the pots cook very quickly!

Remove the chips from the oil.

Once the chips have opened (it only takes a few seconds), remove them from the oil. If you leave them too long, they will start to turn red and eventually burn. (A little brown on the chips is fine). Place the boiled chips on paper towels or tea towels.

Note: Cooking chips are a very quick and furious process, but also a lot of fun! I like to involve my 10-year-olds, although I always warn myself about the hot oil (to sit back and "slip" the chips into the oil at the top of the pan, t splatter).

It helps you have someone else to add chips to the oil for you - then all you have to do is keep removing them with pliers. However, it is very easy to work alone.

Enjoy shrimp chips!

Place the shrimp chips in a bowl or on a serving plate - preferably while still fresh and warm from the pan. However, these chips will keep for a day or two - just store in a plastic bag.

Make a great snack in front of the TV, for a party or for your own version of Happy Hour. My family likes to have them on deck with a cold drink on a warm afternoon. No need to accompany shrimp chips with the dipping sauce. They are good on their own. Also, as soon as these chips touch any wet (including the tongue), they begin to & quot & quottopiasca - which makes them very fun to eat. They are also super crunchy, so they are great if you have ammunition.


Sushi with fried shrimp

Boil the rice in 500 ml of lightly salted water for approx. 30 minutes, spread in a large bowl and leave to cool for about 10 minutes. Mix vinegar, wine, sugar and 1 pinch of salt, pour over the rice, incorporate carefully, and divide the rice into 6 portions. Wash the shrimp, dab and cut into cubes. The sheets of clouds are halved in width.

Place half a sheet of clouds on the bamboo stand. Spread 1 serving of rice on a sheet of clouds, leaving a free edge, make a concavity lengthwise in the rice, spread 1/6 of the wasabi paste in the concavity, arrange 1/6 of the shrimp, roll with with the help of the plate holder, the process is repeated 5 times, and the rolls are cut into 6 pieces each.

Sift the flour and mix continuously with 1/2 teaspoon of salt in 200 ml of cold water. Pass the sushi with a fork through the dough and fry in hot lard for about 2-3 minutes. Warm sushi and soy sauce and sweet and sour sauce are placed on plates, garnished with germs and served.


3 recipes with shrimp. Delicious and fast, perfect for the weekend

Try three shrimp recipes this weekend. They are delicious and are prepared quickly, even if they are more expensive, it is worth indulging a bit with 3 recipes with shrimp.

The pan / VIDEO

Ingredient: 10-15 shrimp, 50 g butter, 3 cloves garlic, a lime, salt and pepper to serve: cherry tomatoes, rosemary

Preparation: clean the shrimp and wash. Heat a frying pan and add the butter. When it is hot, crush the garlic with the knife blade and add it to the butter. Then put the shrimp in the pan until pink (no more than 4-5 minutes, because they will harden). Add the lime juice and season with salt and pepper. Remove the shrimp from the pan and place on a plate. Pour the butter sauce and lime over them and garnish with rosemary and cherry tomatoes.

Ingredient: 300 g rice, 1 red bell pepper, two onions, 1 l vegetable soup, 1 saffron powder, 4-5 tablespoons peas, 100 ml white wine, olive oil, salt, 8 favorite shrimp, 2 cloves garlic, a few mussels, 4 tablespoons green beans

Preparation: put a tablespoon of olive oil in a wok. Put it on the fire, heat it. Onions, garlic cloves and bell peppers are cleaned, washed and chopped. They are browned in the wok. Add the washed rice. Mix with a wooden spatula to spread over the entire surface. When the rice becomes glassy, ​​add half the amount of vegetable soup (preferably hot). Cover with a lid and leave on the right heat. Put the saffron in the rest of the soup, leave it for a few minutes, then add it over the rice. Add a few tablespoons of peas and beans and cover again. Leave it until it absorbs almost all the soup, and at the end add 50 ml of wine and leave it on the fire for a few more minutes. Separately, brown the shrimp and cook the mussels for a few minutes in a little olive oil and a clove of garlic, chopped and 50 ml of wine. Set aside and place over the paella.

Ingredients: 250 g fusilli, 300 g peeled shrimp, an onion, 2 cloves of garlic, two tablespoons of sour cream (15%), two tablespoons of oil, a teaspoon of coriander, a teaspoon of turmeric, a teaspoon of cumin for green thyme decoration

Preparation: the pasta is boiled according to the instructions on the package. Drain and store 100-150 ml of boiling water. Heat the two tablespoons of oil in a pan. When it reaches the maximum temperature, turn the heat to medium and add the onion, garlic and spices and mix with a spatula for a minute, then add the shrimp, leave for 1 minute on each side, then add two or three tablespoons of the liquid. boiling, stirring. Put the drained pasta, add the cream diluted with the remaining boiling liquid and leave it on the fire for a few more minutes. At the end add green thyme.


Shrimp paste for sandwiches

With this shrimp paste you will get some light and delicious sandwiches.

  • Mayra Fernandez Joglar
  • Kitchen: modern
  • Recipe type: appetizers
  • Calories: 50
  • Portions: 17
  • Serving size: 15 g
  • Cooking time: 1M
  • Total time: 1M

Ingredients

  • 50 g boiled and cleaned shrimp
  • 110 g of spread cheese
  • 90 g mayonnaise (see recipe)
  • Lemon or lemon juice
  • Chives, seaweed, coriander (optional)

Preparation

We put the cleaned shrimp in the glass. We chop them in time 5 seconds, speed 5. We check if there are no large pieces left and that it has turned into minced meat.

Add the grated cheese, mayonnaise and a few drops of lemon juice. I stirred over time 30 seconds, speed 2.

Optionally, we can add chopped chives or coriander and even a generous powder of aonori seaweed. Stir for 5 seconds, speed 2 and ready to serve.

Notes

  • Portions and kcal are calculated for 15 g of product.
  • With these quantities come out 250 g of pasta.
  • 100 g of product contains 340 kcal. approximate.

Fried shrimp

Fried shrimp it's a fast and healthy meal that everyone loves! Lots of ginger and garlic, fresh vegetables and juicy shrimp are tossed in a simple delicious sauce mix.

Prepare your vegetables in advance for a quick meal during the week. Serve this cake over a bowl of fluffy rice or your favorite noodles (or even Cauliflower Rice for a great low-carb option)!


First we prepare the vegetables. We cut the washed vegetables into strips or wheels. Bake them one by one on the grill pan over medium heat, on both sides. Arrange them on a plate and stop them with the prepared sauce. To prepare the sauce, all you have to do is mix all the mentioned ingredients.

For the preparation of shrimp, if they are frozen, you must know that the duration will be short, as frozen shrimp are already heat-processed. We will first put the shrimp in cold water to remove the ice. We will pour olive oil on the grill pan. We'll put shrimp. We will mix them periodically (for 3 minutes).

Also here we will put the crushed garlic. Bake for another 2 minutes, then add the lemon juice and soy sauce. Add the paprika, salt and pepper to taste and mix so that the ingredients cover the shrimp. That's all. Shrimp prepared in this way are served with previously prepared vegetables.


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